Easter and Sham El Nessim Recipes


Mushroom and Onion Quiche 

  • Pie dough enough for one bottom crust (can be found at the supermarket)
  • 2 tablespoons olive oil
  • ¼ cup thinly sliced onions
  • ½ kilogram mushrooms, quartered or sliced
  • Salt and black pepper
  • ½ cup milk
  • ½ cup heavy cream
  • 3 large eggs
  • Pinch of nutmeg
  • 1½ cups cheddar cheese, grated (or of your choice)
  • Roll out dough onto a lightly floured surface into a 12-inch circle and line it into a tart pan.
  • Trim the edges. Chill in the freezer for 30 minutes.
  • Preheat oven to 175C.
  • Line the crust with aluminum foil, pushing into the bottom edge. Fill two-thirds with rice or any other dry ingredient.
  • Bake first for 15 minutes, and then remove from the oven and let it cool for a few minutes.
  • Carefully remove foil and weights.
  • Poke the bottom of the pie with a fork and return to bake for an additional 10 minutes or until lightly golden.
  • Meanwhile, heat oil in a large pan over medium high heat.
  • Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are browned, about 10 minutes.
  • Sprinkle half of the grated cheese over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese.
  • Whisk together the cream, milk and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
  • Pour the egg mixture over the mushrooms and cheese in the crust.
  • Bake in the oven until the center is just set, about 30 to 35 minutes.
  • Remove to a rack and let cool for 20 minutes before slicing.

Tomato and Basil Baked Eggs

  • Vegetable oil
  • 4 large eggs
  • Salt and black pepper
  • 70 grams cherry tomatoes
  • 3 kilograms tomatoes, without skin and crushed
  • 1 sprig of fresh basil
  • Parmesan cheese (optional)
  • ½ white onion, diced
  • 1 large clove of garlic, minced
  • ½ teaspoon paprika
  • Preheat the oven to 250C.
  • Lightly grease 2 small baking dishes with a little oil.
  • Sauté onions over hot oil until translucent, then add garlic for another 2 minutes before adding the tomatoes. Season with salt, pepper and paprika.
  • Simmer for 10 minutes then add to the bottom of the baking dishes.
  • Quarter the cherry tomatoes and finely chop the basil.
  • Place your filling into the prepared dishes; crack the eggs on top and season with salt and pepper.
  • Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then sprinkle on some cheese 2 minutes before.
  • Serve straight away.

Mediterranean Feta Cheese Salad 



  • 4 cups mixed salad greens (lettuce, parsley, rockets, dill), chopped
  • 1 cup tomatoes, chopped
  • 1 cup olives, chopped
  • 1 avocado, chopped
  • 120 grams feta cheese, cubed
  • ¾ cup rinsed canned chickpeas
  • ½ cup red onions, sliced


  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1 onion, minced
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • Combine all salad ingredients in a large bowl.
  • Place all dressing ingredients in a closed jar and shake vigorously.
  • Add dressing to taste just before serving; mix lightly.

Creamy Pasta Salad



  • 250 grams fusilli or elbow pasta
  • 1 cup small broccoli florets
  • ½ cup diced cucumber
  • ½ cup finely diced red pepper
  • ½ cup sliced black olives
  • ¼ cup very thinly sliced green onion


  • ½ cup mayonnaise
  • 2 teaspoons vinegar
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon sugar
  • Cook the pasta according to package directions.
  • Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
  • Stir together the mayonnaise, vinegar, salt, black pepper and sugar in a large mixing bowl.
  • Add the cooked pasta and broccoli to the bowl and stir well to coat.
  • Add the cucumber, red pepper and onions and stir again. Taste and adjust seasonings, if needed.
  • Cover and refrigerate until ready to serve.

Roasted Salmon with Herbs

  • 1 kilogram skinless salmon fillet
  • Salt and black pepper
  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup minced green onions, white and green parts
  • ½ cup minced fresh dill
  • ½ cup minced fresh parsley
  • Lemon wedges, for serving
  • Preheat the oven to 220C.
  • Place the salmon fillet in a baking dish and season it generously with salt and pepper.
  • Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon.
  • Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the onions, dill and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs.
  • Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part.
  • Cover the dish tightly with aluminum foil and allow it to rest for 10 minutes.
  • Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Tomato-Mint Lamb Chops

  • 1 cup fresh mint, chopped
  • ½ cup breadcrumbs
  • ¼ cup olive oil
  • 2 cloves garlic (1 minced, 1 whole)
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon red pepper flakes
  • Salt
  • 8 center-cut lamb chops
  • ½ kilogram tomatoes, halved
  • 1 tablespoon lemon juice
  • ¾ teaspoon sugar
  • Combine ¾ cup mint, the breadcrumbs and 2 tablespoons of olive oil in a medium bowl.
  • Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and ½ teaspoon salt and mix until combined.
  • Season the lamb with salt, and then press with the crumb mixture. Cover the chops with plastic wrap and refrigerate for 2 to 4 hours.
  • Preheat the oven to 220C.
  • Remove the lamb chops from the refrigerator 20 minutes before cooking.
  • Meanwhile, make the tomato-mint paste by tossing the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a baking sheet.
  • Transfer to the oven and roast, 15 to 20 minutes; let it cool slightly, then transfer to a medium bowl.
  • Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining ¼ cup mint and season with salt.
  • Heat a pan over medium-high heat. Add the remaining tablespoon of olive oil; sear the lamb chops until browned, about 3 minutes per side.
  • Turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a baking sheet; roast in the oven for about 15 minutes for medium-well.
  • Let it rest 5 minutes and serve with the tomato-mint paste.

Lemon Cake

  • 230 grams (2 sticks) unsalted butter, at room temperature
  • 2½ cups sugar, divided
  • 4 large eggs, at room temperature
  • ¼ cup grated lemon zest
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup freshly squeezed lemon juice, divided
  • ¾ cup buttermilk, at room temperature
  • 1 teaspoon vanilla


  • 2 cups confectioners’ sugar, sifted
  • 3½ tablespoons freshly squeezed lemon juice
  • Preheat the oven to 175C.
  • Grease and flour 2 loaf pans.
  • Cream the butter and 2 cups sugar with an electric mixer until light and fluffy, about 5 minutes.
  • With the mixer on medium speed, add the eggs, one at a time, then add the lemon zest.
  • Sift together the flour, baking powder, baking soda and salt in a bowl.
  • In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  • Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour.
  • Combine ½ cup sugar with ½ cup lemon juice in a small pan and cook over low heat until the sugar dissolves.
  • When the cakes are done, allow to cool for 10 minutes.
  • Remove the cakes from the pans and set them on a rack over a tray; spoon the lemon syrup over them. Allow the cakes to cool completely.
  • For the frosting, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
  • Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Peanut Butter Easter Eggs

  • 2 cups confectioners’ sugar
  • 1 cup creamy peanut butter
  • ¼ cup butter
  • 1 tablespoon milk
  • 8 squares semi-sweet chocolate
  • 1 tablespoon margarine
  • In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk until blended.
  • Shape mixture into two 250-gram eggs or make a bunch of smaller eggs.
  • Freeze eggs for 1 hour.
  • While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in a pot (placed in a water bath) with margarine.
  • Melt over medium heat, stirring frequently until smooth. Stick a fork into the top of each peanut butter egg; dip it in melted chocolate to cover.
  • When the eggs are cooled and set, decorate the eggs to your taste.